pork banh mi

Quite possible the best thing I've ever made. Easy and delicious.

Hot Chili Mayo:

2/3 cup mayonnaise
1/4 vidalia onion, finely chopped
1 tablespoon chili garlic sauce

Meatballs:

1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
1 tablespoon fish sauce
1 tablespoon garlic chili sauce
1 tablespoon sugar
2 teaspoons cornstarch
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt

Sandwiches:

2 coarsely grated carrots
2 tablespoons unseasoned rice vinegar
2 tablespoons sugar
1 teaspoon coarse kosher salt

1 tablespoon Asian sesame oil

4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)

Hot Chili Mayo:

Stir all ingredients in small bowl. Season with salt.

Meatballs:

Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. 

Sandwiches:

Toss first 4 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Heat sesame oil in a cast iron skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Drain pickled carrots; place in bottom halves. Fill each with 1/4 of meatballs. Press on baguette tops.

Adapted from Epicurious.com